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Recipe: Hoppin' John Salad (using rice, black-eyed peas, fresh herbs and lemon)

Salads - Rice, Grains
HOPPIN' JOHN SALAD

2 cups cooked black-eyed peas
3 cups cooked long-grain rice
1/2 cup chopped red onion
1/4 cup chopped celery
1 jalapeno pepper, seeded and minced
1/4 cup fresh chervil or parsley, loosely packed
1/4 cup fresh mint, loosely packed
1 clove garlic
1/2 teaspoon salt
3 tablespoons freshly squeezed lemon juice
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper

Combine peas, rice and next three ingredients in a large bowl; set aside.

Place herbs and garlic on a cutting board, and sprinkle evenly with salt. Finely chop herbs and garlic. Sprinkle herbs over rice mixture and stir gently; set aside.

Combine lemon juice, oil and pepper. Stir into rice mixture.

Makes 6 cups
Adapted from source: The New Southern Cook by John Martin Taylor in Southern Living magazine, March, 1996
MsgID: 39906
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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